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10-Grain Orange Bread
This bread, a specialty of Betsy Oppenneer, is terrific for sandwiches. Its slight sweetness and hint of orange marries well with turkey, particularly if you’re one of the people who loves turkey sandwiches with a dollop of cranberry sauce in the filling.
2 cups water
2 cups 10-Grain Cereal (or order ready made grains from King Arthur – the BEST)
1 tablespoon (1 package) active dry yeast
1 tablespoon salt
1/4 cup oil
2 eggs, beaten
1 tablespoon grated orange rind (or up to 1/2 teaspoon orange oil)
1/2 cup honey or brown sugar
6 cups King Arthur Unbleached All-Purpose Flour
Bring 1 1/2 cups water to a boil, add the cereal, cover and let sit until the temperature reaches 110°F, about 1 hour. Heat the remaining 1/2 cup water to 110°F and combine it with the yeast, in a large bowl, to soften.

Add cereal mixture, salt, oil, eggs, orange rind (or oil), honey and 2 cups flour. Beat vigorously for two minutes. Gradually add enough remaining flour, a little at a time, to make a dough stiff enough to knead. Turn the dough out onto a floured surface and knead, adding flour as necessary, until you have a smooth, elastic dough.

Put dough into an oiled bowl, turning once to make sure the entire ball is coated with oil. Cover with a towel, and let rise until doubled, about 1 hour. Punch dough down and turn out onto a work surface. Divide dough into halves or thirds, depending on the size of your pans — two 8 1/2″ x 4 1/2″ or three 8″ x 3″ pans. Shape dough and place in the pans, which have been well greased. Cover with a towel and let rise until doubled, about 45 minutes.

Bake loaves in a preheated 375°F oven for 30 to 35 minutes, or until they test done. Immediately remove bread from pans, and cool completely on a wire rack. Yield: Two large or three small loaves.
Nutrition information per serving (1/2” slice, 56 g): 145 cal, 4 g fat, 4 g protein, 19 g complex carbohydrates, 5 g sugar, 2 g dietary fiber, 17 mg cholesterol, 208 mg sodium, 65 mg potassium, 1 mg iron, 47 mg calcium, 47 mg phosphorus.

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